Fresh from cooking with Oprah at Miraval Resort, chef Justin Macy hopes to bring a healthy kick to cowboy fare at Tanque Verde Ranch.
Macy, who from age 17 earned his cooking chops in the renowned spa’s kitchen, is the new executive chef at Tucson’s historic dude ranch resort at 14301 E. Speedway.
“I’m very excited to be here at the ranch,” he said. “I want guests to feel that cowboy experience during the day when they’re out and about, but when they come in the restaurant to eat, I want it to be a culinary adventure for them.”
Named Spafinder’s Top (Spa) Chef of the Month last year, Macy began cooking at Miraval as a teen because he needed a job. Though he arrived there with little to no experience, the third-generation cook soon began to hit his stride and was named executive chef in 2012. “The kitchen is the scariest and the best teacher at the same time,” he said. “Healthy food can be really difficult to create and make taste good, but once you figure it out, you become stronger in all aspects of cooking.”
At Miraval, Macy appeared on broadcasts of “Oprah” and “The Millionaire Matchmaker” and developed an “Evening with the Chef” cooking series — a venture he hopes to continue at Tanque Verde Ranch.
Macy also recently co-wrote a book with his wife, Kim, a pastry chef, called “Miraval’s Sweet & Savory Cooking.”
Macy challenges himself and has shown an edge in culinary trends, experimenting with kale years before it became a modern staple.
“I constantly think about food and what’s the next big thing. I always try to push myself to create things I’ve never done,” Macy said.
What is one of the most important skills you learned in the kitchen at Miraval?
I would have to say the most important skill was becoming a good cook/leader and being very versatile with food. There is so much going on in a professional kitchen that it can be very overwhelming, but you learn things that you wouldn’t in culinary school.
What is the next big trend you see in spa cooking?
It’s hard to say. The local food scene is really big now, but I don’t think it has peaked, nor do I think it will. Serving food from your own backyard garden will be huge. We hope to build a large garden here at the ranch.
What is your vision for Tanque Verde Ranch?
My vision is to keep that rustic feel at the ranch. Trying new fresh dishes with local ingredients and flavors of the Southwest to please the palate. I have a strong team and just recently brought on my new executive sous chef Tyler Brady. Together, there is no limit to what we will create here.
Is there room on the menu for both hearty dishes and healthier fare?
Absolutely. I want guests to enjoy comfort cowboy food with a twist of healthy, vibrant dishes as well. Let’s face it — nobody wants to gain weight when they go on vacation, so if you have healthier choices during the stay, it’s a win-win.
